Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, mexican-style shredded chicken. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Shredded chicken in a flavour packed Mexican red sauce. Easy and fast to prep, made in the slow cooker, pressure cooker or on the stove! Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours.
Mexican-Style Shredded Chicken is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Mexican-Style Shredded Chicken is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook mexican-style shredded chicken using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mexican-Style Shredded Chicken:
- Take 3 Chicken Breast, boneless skinless
- Make ready 1 Can Ro-Tel™ with Green Chilis
- Prepare 1 Small Can Tomato Sauce
- Get 1 (32 oz.) Chicken Broth
- Take 1 Lime
- Make ready 1 Tbsp Garlic minced
- Get 1 Tbsp Adobo Seasoning
- Get 1/2 Tbsp White Pepper
- Prepare 1/2 Tbsp Cumin
- Get 1/2 Tbsp Paprika
- Take 1/2 Tbsp if Chili Powder
- Take 12 Tbsp Cayenne Pepper
- Take 1/2 Tbsp Sea Salt
- Take Olive Oil (for searing chicken)
- Take Serving suggestion:
- Prepare Warned soft corn tortillas
- Make ready Diced onions
- Get Chopped Cilantro
- Make ready Lime wedges
- Take Mexican Queso
This post is sponsored by McCormick. With Cinco de Mayo just around the corner, I feel the need to tell you about the most. Add the chicken breasts, chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and cook at a low simmer.
Instructions to make Mexican-Style Shredded Chicken:
- Season chicken with Adobo Seasoning.
- In an oiled stock pot, sear the chicken breasts. Set chicken to side after searing.
- Add Ro-Tel, broth, garlic, white pepper, cumin, paprika, chili powder, cayenne and salt. Stir well to mix. Put seared chicken back into stock pot with mixture.
- Bring to a boil, stirring occasionally
- After it reaches a boil, lower temperature and simmer for 1 hour. Stirring occasionally.
- Remove chicken breasts and shred. Place shredded chicken back into liquid. Ladle out liquid until it is level with top of chicken in pot. Discard extra liquid.
- Add the juice of 1 lime. Stir to incorporate.
- Cook on medium to medium-high heat until the liquid almost completely reduces. Stir regularly but lightly.
Mexican shredded chicken made in the Instant Pot/ Pressure Cooker. Tender, pull apart chicken, perfect to put in enchiladas, tacos, etc. so versatile! You can shred the chicken in the instant pot itself, but be careful that the pot is hot. I prefer to take tongs, place it on a cutting board, and using two. Mexican style shredded chicken bake is the perfect family-friendly and budget-freindly weeknight meal.
So that’s going to wrap it up with this exceptional food mexican-style shredded chicken recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
